recipe ingredients
2 dried pasilla chiles
1 cup water
4 large yellow bell peppers
1large red bell pepper
2 tsp. vegetable oil
1 cup chopped onion
2 cloves garlic, chopped
3 cups nonfat canned chicken broth
2 1/2 cups diced peeled baking potato
1cup diced carrot
1/2 tsp. salt
1/4 tsp. white pepper
2 Tbsp. plain low fat yogurt
7 Tbsp. shredded Monterey Jack cheese

recipe directions
Cut chiles in half lengthwise; discard seeds and stems. Combine chiles and water in a small saucepan, and bring to a boil; remove from heat. Cover and let stand 1 hour. Drain well; finely chop chiles, and set aside. Cut the yellow and red bell peppers in half lengthwise; discard seeds and membranes. Place peppers, skin side up, on a foil-lined baking sheet; flatten with palm of hand. Broil peppers 3 inches from heat 10 minutes or until blackened and charred. Place peppers in ice water, and chill for 5 minutes. Drain peppers; peel and discard skins. Set aside. Heat oil in a large Dutch oven over medium heat. Add onion and garlic; saute 7 minutes or until tender. Add yellow bell peppers halves, broth, and next 4 ingredients, and stir well. Bring to a boil; cover, reduce heat, and simmer for 35 minutes or until vegetables are tender. Place half of soup in a blender or food processor; process until smooth. Pour into a large bowl. Repeat procedure with remaining soup, and stir in chopped chiles. Combine red bell pepper halves and yogurt in a blender or food processor, and process until smooth. Ladle soup into bowls, and top with red bell pepper puree and cheese.

You can follow any reviews to this recipe through the RSS 2.0 feed. You can leave a review, or trackback from your own site.